Parsley, Onions and Eggs – made in a muffin tin!

My family loves Sokhov Boghdonosov Dabag, known in English
as
Parsley, Onions, and Eggs. It’s is one of those regional Armenian dishes
that one side of my family (the Dikranagerdsis) made, but the other side (the Musa
Daghsis) didn’t.



These delicious little egg ‘pancakes’ (for lack of a better word) are
cooked in olive oil, and, boy, can they soak it up! I always place the cooked
ones on paper towels to absorb as much oil as possible and that helps – to a
point.



Over the years I’ve mixed eggs with other ingredients, such
as spinach, peppers, shredded cheese, etc. and baked them in muffins tins. If
made in advance, these are great for a quick breakfast or an easy snack. Plus
they freeze well, and heat-up in a flash in the microwave for a grab-and-go breakfast.



Why I never thought to make the parsley onions and eggs in
a muffin tin before now, I’ll never know.

But as it’s said: Better late than never!

Parsley, Onion, and Egg ‘Muffins’ served with crispy strips of … Basturma!

Baked Parsley, Onion, and Egg ‘Muffins’

Ingredients:

1 small onion, finely chopped

1 tsp. olive oil

1/2 bunch Italian parsley, washed, patted dry, stems
removed, finely chopped

2 Tbsp. fresh dill or 1 tsp. dried dill, optional

Salt and pepper to taste

¼ tsp. Aleppo pepper or to taste, optional

6 to 8 large eggs



Directions:



Sautéed onions

Preheat oven to 350°F.



Sauté onions in olive oil over medium heat until they begin
to soften – about 3-4 minutes. Remove from heat and cool a few minutes before
adding to eggs.



Place the eggs in a mixing bowl and beat with a fork until light and fluffy. Add parsley and onions, dill and Aleppo pepper – if using, salt and pepper; mix
together until combined.



Using vegetable spray, lightly grease 8 to 9 sections
of a 12-cup muffin tin. (Note: I used 7 large eggs which filled 9 of the cups.)
Parsley, onions and eggs – ready to bake

Using a ladle, add equal amounts of the egg mixture into the sprayed cups, but do not fill
each cup more than 3/4 full. 

Bake for about 20 minutes or until eggs are set. This can
be checked by inserting a small paring knife or a wooden toothpick in the
center. When done, the inserted knife or toothpick should come out clean.

Hot from the oven!

Serve immediately or at room temperature.


To make this meal really something special, serve with crispy
strips of basturma (bet you thought I was going to say bacon, didn’t you?!), Armenian
string cheese, and lavash or pita bread.



Note: When completely cooled, the leftover ‘egg-muffins’ can
be placed in a freezer storage bag and frozen for later use.



To reheat: I’d suggest placing the number of frozen egg-muffins you plan to eat in the refrigerator overnight to defrost. Next morning, place a few at a time on a microwave-safe
plate, without crowding; cover with a paper towel and heat in 30 seconds increments at 50% power until heated through.

WARNING: Don’t over-do the heating or else the end result will be rubbery!



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